Spaghetti Squash, Leek, And Potato Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup 1% low-fat milk |
2 tablespoons finely chopped fresh or |
2 teaspoons dried basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
5 large egg whites, lightly beaten |
2 large eggs, lightly beaten |
2 cups cooked spaghetti squash |
1 teaspoon stick margarine |
cooking spray |
2 cups frozen southern-style hash brown potatoes, thawed |
1 cup thinly sliced leek (about 1 large) |
1/4 cup (1 ounce) shredded gruyère or swiss cheese |
Directions:
1. Combine first 6 ingredients in a large bowl; stir in squash.
2. Melt margarine in a large nonstick skillet coated with cooking spray over medium- high heat. Add potatoes and leek; cook, stirring constantly, 7 minutes or until lightly browned. Add egg mixture to skillet. Cover, reduce heat to low; cook 10 minutes or until center is almost set. Uncover and sprinkle with cheese.
3. Preheat broiler. Wrap handle of skillet with foil; broil 5 minutes or until cheese melts.
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